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Rich and Creamy Broccoli Cheddar Soup is an easy to make soup made with fresh and simple ingredients including broccoli, onions, and potatoes.
As soon as the weather begins turning colder my family begins soup season. Typically we enjoy soup from October through April in our cold mountain town.
One of the things I love about soup is that I can make a giant pot that we enjoy for dinner but then we can have it for lunch for the next few days as well. Whenever we make soup I like making homemade bread too and my favorite are these Honey Milk Bread Rolls.
I recently got several bags of potatoes for a steal so I was looking for a soup recipe that wasn’t my traditional Instant Pot Potato Soup. While I love my Cheddar Beer Potato Soup I wasn’t feeling that either. I needed something with more veggies.
I finally decided on Broccoli Cheddar Soup with Potatoes. My lightened up Broccoli Cheddar Soup is yummy but it doesn’t have potatoes in it and that’s what I was looking to use up.
- butter (I prefer salted as soup needs salt)
- onions (these add a rich, savory, and slightly sweet flavor to the soup)
- potatoes (I use Yukon Gold potatoes; potatoes are used to thicken up this soup)
- chicken broth (you can also use vegetable broth if you want a vegetarian soup)
- broccoli (adds an earthy flavor to the soup as well as multiple vitamins and minerals)
- whole milk (adds to the creaminess and richness of the soup)
- shredded cheddar cheese (add a creaminess as well as a robust, cheesy flavor which enhances the flavor of the soup)
- flour (this helps to thicken up the soup)
- salt and pepper
Making the soup was pretty easy. The recipe starts by sauteing the onion in a little bit of butter. Next add the potatoes and the chicken broth and cook until the potatoes are tender.
At this point you will need to use an immersion blender to smooth the potatoes. I didn’t want a totally smooth base so I blended about half of the potatoes until smooth and left the other half in chunks.
I don’t have an Immersion Blender, What can I use?
If you don’t have an immersion blender you can simply take the broth and potatoes out of the pot and put them in a regular blender. Only put in the amount of potatoes that you want blended. Alternatively, you can put the potatoes and stock in a food processor and process until smooth.
After blending the potatoes add in the broccoli and milk. Bring to a boil and then reduce to a simmer and cook until broccoli has softened.
Can I use Frozen Broccoli?
While I prefer using fresh broccoli you can absolutely use frozen broccoli. I tend to add a bit less liquid when adding frozen vegetables because the frozen vegetables add additional liquid to the soup.
Finally, toss the cheese with the flour so it doesn’t clump. Add it to the soup a bit at a time. Stir until the cheese has melted into the soup and is smooth.
How do you keep the cheese from clumping?
The first thing to do is toss the cheese with the flour. Make sure it’s pretty well coated before putting it into the soup. Next, add the cheese a little at a time stirring after each addition. Make sure the cheese is totally combined with the soup before adding in more.
Once the soup has finished cooking serve it hot. I like to top mine with additional cheddar cheese. Another great topping are homemade croutons because they add a touch of crunch and flavor to the soup. For extra creaminess you can add a dollop of sour cream.
Can I freeze this soup?
I would not recommend freezing the soup because I has a lot of milk in it. This will change the consistency of the soup and the soup will probably separate due to the milk. It’s better to eat this soup within 3 days of making it.
Broccoli Cheddar Soup
- 1 Tablespoon butter
- 1 medium onion chopped
- 4 garlic cloves minced
- 5 medium Yukon gold potatoes or 3 large white potatoes cut into 1 inch cubes
- 5 c. chicken broth
- 1/2 teaspoon salt
- 6 c. broccoli florets
- 3 c. whole milk
- 2 c. cheddar cheese shredded
- 2 Tablespoons flour
- 1 teaspoon black pepper
- Melt the butter in a large stock pot over medium heat. Add the onion and saute for 3-4 minutes. Add in the garlic and saute for an additional minute.
- Next add the potatoes, chicken broth, and salt. Bring the mixture to a boil then reduce heat and simmer for 10 minutes or until the potatoes are tender.
- Using an immersion blender, blend the potatoes to your desired consistency. I like to leave some of the potato chunks in my soup but you can blend it smooth.
- Add the broccoli and the milk and bring to a boil. Reduce heat and simmer for 10 minutes.
- Toss the cheese with the flour and mix well. Add the cheese a handful at a time, stirring well after each addition, until all the cheese has melted into the soup.
- Season with black pepper and more salt if needed.
- Serve topped with cheddar cheese, homemade croutons, or a dollop of sour cream.